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If you take gravity readings, you'll notice that the final gravity is extremely low. Cider is notorious for fermenting very low, and you're adding to it by tossing in sugars which are 100% fermentable (meaning that 100% of the sweetness will ferment out). The reason it is "watery" on your palette is because there is no sweetness. I'd be willing to be you have a final gravity of well below 1.000 (with 10-14 cups of corn sugar, definitely below 0.090, maybe even 0.80). Most people will back-sweeten with a sugar that cannot be fermented by the various saccharomyces strains, such as lactose. You really will need a hydrometer for this, as you will have to stir it in, and get it up to the gravity you want (likely somewhere between 1.006-1.010 depending on how sweet you like your cider).

While I haven't tried this myself yet, I've heard people having a lot of success using normal ale strains of saccharomyces, as they are less attenuative than most of the wine and champagne yeast strains. This would end with the yeast being more sweet, but it could very well still be dry (< 1.000), so lactose may still be necessary.

Thanks for the answer @scott. I guess this makes sense considering I did not try to kill the yeast in any way. I guess I will have to try and back-sweeten it. Pity I didnt kill the yeast as it was tasting really good a few months ago.
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WillNZFeb 20 '14 at 9:20